Trying to use the cookbooks

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I made a resolution to try more recipes this year - mainly 1-2 from every cookbook I have. I haven't been doing that well on them, but I have a hankering to cook! In the past week, I have made 2 new recipes and they were both very good!

Since I don't have all the recipes available, I didn't want to put this in the recipe thread. But I did want to share and I thought you guys would enjoy the foray into trying new things. Right?

Last week - Southwest King Ranch Casserole.
I actually pasted it from online for you guys . I think it would be better to mix everything up and put it in the tortillas like enchiladas and pour the salsa verde over top. I think I am going to do that next time.

(From Whole Foods Cookbook)

Filling:

3 Tablespoons canola oil (I used 1.5 TBSP)
½ cups diced yellow onions
2 cloves garlic, minced
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
3 cups shredded cooked boneless chicken
½ cup chopped fresh cilantro (I omit this)

Casserole:

2 cups grated monterey jack cheese (I used reduced fat)
1 cup grated cheddar cheese (I used reduced fat pepper jack cheese)
2 cups bottled tomatillo sauce (I used a simple salsa verde)
8 corn tortillas
1 ½ cups sour cream
½ cup chopped green chiles, drained

Preheat oven to 450 degrees.

Heat the oil over medium-high heat in a large sauté pan. Add onions and cook until translucent. Blend in spices. Add chicken and heat through. Remove from heat and add in cilantro.

On bottom of an 8x8 ½ inch pan spread 1 cup of tomatillo sauce. Top with 4 tortillas, overlapping as necessary. Spread half the sour cream over tortillas. Add ½ cup of remaining tomatillo sauce, 1 ½ cups of the chicken filling, 1 cup of cheese and one half of the green chilies. Top with 4 more tortillas and repeat.

Bake about 25 minutes or until hot and bubbly.

This week was Garlic Parmesan Orzo. It is fantastic. I made the whole recipe, but am only using half servings as a side dish. That leaves me with 16 servings of this dish! Luckily I think it will freeze well. And who doesn't like pasta, garlic and cheese?

From Taste of Home cookbook

Ingredients

* 2 cups uncooked orzo pasta
* 3 teaspoons minced garlic
* 1/2 cup butter, cubed
* 1/2 cup grated Parmesan cheese
* 1/4 cup 2% milk (I used skim)
* 2 tablespoons minced fresh parsley (I just threw some dried in)
* 1 teaspoon salt (I did this to taste)
* 1/4 teaspoon pepper (I think I forgot the pepper)

Directions

* Cook orzo according to package directions; drain. In a large skillet, saute garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through. Yield: 8 servings.

Up this weekend are:
- Potato Pizza from the New Vegetarian Cuisine
- Creamy Goat Cheese Risotto from the New Vegetarian Cuisine
- Chicken Paprika from the Joy of Cooking